Most nuggets and sausage contain flour, even gluten free ones have rice flour, not to mention all the other nasties like preservatives and flavour enhancers. Kids will absolutely love these nuggets and never ask for the fast food version again….yes, they are THAT good. Even better, they are very quick and easy to make. This is another recipe from Kim. Thanks Kim.
1 kg chicken thigh fillets OR 500g chicken thighs and 500g lamb or beef mince for variety
1 tsp sea salt
1/3 to 1/2 leek (about a 10-12 cm piece) roughly chopped
2-4 shallots roughly chopped
1/2 stick of celery, roughly chopped
OPTIONAL small carrot or other vegetable of choice if not needing to be strictly failsafe.
1 heaped dessertspoon of Buckwheat or Quinoa flour
extra buckwheat or quinoa flour
Failsafe oil as recommended by your healthcare practitioner, suitable for frying
Process vegetables in food processor until finely diced.
Add chicken thighs, salt and buckwheat/quinoa flour and process until chicken is well minced and mixture well combined.
Drop “nugget-sized” spoons of mixture until bowl of extra flour and toss to coat, shaping into nugget as you do so. (TIP: Make a couple of extra large and flat ones for the adults to use in sandwiches!!)
Shallow fry in oil (or oil of choice if you are not failsafe) until golden brown both sides and drain on paper towels.
Then stand back and watch the mob descend and devour them.